Black Teas
Black teas are darker in colour than other teas because they have been through a greater oxidisation process. They also have a higher caffeine content than many other teas and a stronger flavour.
Black teas are basically processed by drying the leaves and then by processing them into tea leaves. They are then oxidised and graded. There are many varieties of black tea. The most popular options include:
- Lapsang Souchong - originally grown in China this tea goes through a drying process over burning pine which gives it its distinctive smoky taste and smell.
- Assam - grown in Assam in India this tea has a malty taste and a full body.
- Darjeeling - this Indian tea has a slightly lighter taste and colour and is one of the milder/weaker black teas.
- Ceylon - grown in Sri Lanka Ceylon tea has lighter citrus tones.
- Earl Grey - this blended black tea has bergamot oil added to it to give it its distinctive taste.
- English Breakfast Tea - this is also a strong blended tea which is used traditionally for breakfast.
- Flavoured Black Teas - some black teas are blended with fruits and/or spices to make a herbal type of tea. These teas (unlike standard herbal teas) will generally have caffeine in them.
Black teas are considered to be quite good for you in moderation as they are a source of antioxidants (known as polyphenols).